Shellfish salad with creamy tomato paste

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Panzanella Fried mussels with tomatoes, horseradish and cilantro

Ingredients

  • 1 can of Mutti Peeled Tomatoes 
  • 1/2 tube of Mutti Double Concentrated Tomato Paste
  • 1 lobster
  • 40 shrimps
  • 1 head of romaine lettuce
  • 1 avocado
  • 1 blood grape fruit
  • 1 small cucumber
  • 3.5 fl oz mayonnaise
  • Olive oil
  • Sal
  • Pepper

How to prepare

Start with peeling the lobster and shrimps, then cut the lobster meat into smaller pieces.

Pour the tomatoes in a bowl and cut them into smaller pieces.

Mix mayonnaise and tomato paste to a creamy paste.

Cut the avocado in half, and scoop out the meat with a spoon. Cut the avocado, romaine salad and cucumber in smaller pieces.

Finely slice out thin filets from the grape fruit.

Arrange all ingredients on a plate, with the creamy tomato paste in the bottom. Season with salt and pepper, and finish off with a drizzle of olive oil.

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